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Delicious Banana Nut Muffins

These moist and flavorful banana nut muffins combine ripe bananas and crunchy walnuts, creating a delightful treat perfect for any time of day.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas (mashed) Ensure bananas are very ripe for best sweetness.
  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
Add-ins
  • 1 cup chopped walnuts (toasted for extra flavor) Can substitute with pecans or omit for a nut-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your muffin tin with paper liners or grease it lightly.
  3. In a large bowl, combine the mashed bananas, melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
  4. In another bowl, whisk together the baking soda, salt, and flour until evenly combined.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix.
  6. Fold in the toasted walnuts.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in the microwave or at room temperature.